Ingredients

• 1 Onion
• ½ Leek
• ½ Zucchini
• ⅓ Yellow Paprika
• ⅓ Red Paprika
• 4-5 Cherry Tomatoes
• 1 33cm Round Tart Dough
• 400g Tomato Sauce
• ½ tsp Sea Salt
• 60g Vegan Pesto
• 1 pack Mozzavella
• 1 tbsp Olive Oil

How it’s done

Preheat oven to 220°C and oil a tart form. Slice the onion and leek into thick slices. Slice the paprikas into thin slices. Split the cherry tomatoes. Vertically peel the zucchini and form zucchini rolls. Roll out and press the dough into the tart form. Mix the salt into the tomato sauce and spread this in the tart form over the dough. Spread pesto over the tomato sauce. Rip the mozzavella into little pieces and spread it over the tomato sauce and pesto layer. Now start filling the tart form with all the vegetables, spreading them evenly. Brush the tart edges and the vegetables with olive oil. Bake for 25-35 minutes or until the vegetables have slightly darker edges and the tart crust is golden brown. Serve hot!